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| Pan-roasted carrots (with some potato fries mixed in) |
Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar.
Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour.
You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe,
PAN-FRY CARROTS (Roast Carrot Sticks) <more properly called: Oven-fried>
Wash and scrape carrots. Chip or slice into strips, as desired.
Preheat Oven to 425 degrees F.
In a large bowl, combine:
- 1-2 T. Olive Oil
- 1 tsp. Celtic Sea Salt
- 4-6 large straight Carrots, cut into chips or strips (as desired)
Lay chips out on a cookie sheet. I recommend using either a silicon mat or parchment paper on the pan to cut down on clean-up after the baking. Covering with a sheet of aluminum foil (shiny side down) will tend to cook the carrots softer, faster. Tuck the foil down along the edges of the pan.
Bake in pre-heated oven for about 25 minutes or until soft and fragrant.
Enjoy with ketchup, or throw into a roast veggie soup.
Holiday Roasted Carrot Recipes
with Companion Dips
Maple-Glazed Roasted Carrot Sticks
Serves 4-6 as a side dish
Ingredients
2 pounds large carrots, peeled and cut into uniform sticks (about 4 inches long, ½ inch thick)
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh thyme leaves
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together olive oil, maple syrup, cinnamon, ginger, salt, and pepper.
3. Add carrot sticks and toss until evenly coated.
4. Arrange carrots in a single layer on the prepared baking sheet, ensuring they don't overlap.
5. Roast for 25-30 minutes, turning once halfway through, until carrots are tender and caramelized.
6. Sprinkle with fresh thyme before serving.
Lemon-Herb Roasted Carrot Sticks
Serves 4-6 as a side dish
Ingredients
2 pounds carrots, peeled and cut into uniform sticks (about 4 inches long, ½ inch thick)
3 tablespoons olive oil
2 lemons, zested and juiced
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh parsley, finely chopped
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried oregano
Instructions
1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper.
3. Add carrot sticks and toss to coat evenly.
4. Arrange carrots in a single layer on the prepared baking sheet.
5. Roast for 30-35 minutes, turning once halfway through, until tender and lightly browned.
6. Garnish with additional fresh herbs before serving.
Lemon Cashew Dip
Perfect companion for Maple-Glazed Carrots
Ingredients
1½ cups raw cashews, soaked in hot water for 30 minutes
¼ cup fresh lemon juice
2 tablespoons nutritional yeast
1 clove garlic
½ teaspoon sea salt
¼ cup water (plus more as needed)
1 tablespoon maple syrup
¼ teaspoon ground turmeric (optional, for color)
Instructions
1. Drain and rinse the soaked cashews.
2. In a high-speed blender, combine all ingredients.
3. Blend until completely smooth, adding water as needed to reach desired consistency.
4. Taste and adjust seasoning if needed.
Refrigerate for at least 30 minutes before serving.
Herbed Pecan Relish
Perfect companion for Lemon-Herb Carrots
Ingredients
1 cup pecans, finely chopped
¼ cup fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon lemon juice
1 small shallot, minced
½ teaspoon sea salt
¼ teaspoon black pepper
Instructions
1.Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Let cool.
2.In a bowl, combine cooled pecans with all remaining ingredients.
3.Mix well and let stand at room temperature for 15 minutes before serving.
4.Can be made up to 24 hours in advance and stored in the refrigerator.
Recipe Notes
*For extra crispy carrots, pat them completely dry before tossing with oil and seasonings.
*Make sure to cut carrots into uniform sizes for even cooking.
*Both carrot recipes can be served hot or at room temperature.
*The Lemon Cashew Dip will thicken when chilled; thin with water if needed.
*Store leftover dips and relish in airtight containers in the refrigerator for up to 5 days.
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